That was my first impression of Trappe Echourgnac.
Nutty was my second.
Which would make sense as Trappe Echourgnac is matured in walnut liqueur from the Périgord.
And that isn't the only unique aspect of this week's cheese.
Also notable is that this cow's milk cheese is produced by nuns at the Abbaye Notre-Dame de Bonne Espérance (our Lady of Good Hope) in the Dordogne.
Previously, monks made cheese at the same site, then called the Abbaye d'Echourgnac, until war interrupted their lives in 1910. A group of Cistercian nuns took over the Abbey, changed its name, took up where the monks left off and began producing this special walnut liqueur infused cheese in 1999.
Trappe Echourgnac has a heady, smoky aroma and a smooth, buttery texture. Surprisingly, even though this is a rich cheese, the flavor is quite mild. I would happily eat it again!
A robust red Cahors is a good match for this aromatic cheese.
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